Archive

Welcome to the third issue of Food & Spirits Magazine. The last quarter has been an exciting time for us, and for Omaha, and a lot has happened in a seemingly short time period. Food and Spirits Magazine will present

“Three hours is good, but four is better.” That’s the rule my mother taught me for pot roast. Now, think about the last time you planned a meal far enough ahead to cook something like that, and you’ll see we

Pinot Noir is the celebrated grape varietal that produces the spectacular red Burgundy wines from the Côte D’Or region of France. At their best, Burgundy wines are peerless. They have great breeding, incredible finesse, and their soft, elegant and sophisticated

Let me just start by saying that I think wine is terrific, and for that matter so is beer. There are a nearly infinite number of wines and beers available to those inclined to pursue them but, in the end,

Chicken may be the most democratic of all foods. It transcends ethnicity, enjoys a rare liberty from most religious taboos, is inoffensively mild flavored, is available year-round in almost every corner of the world and, quite frankly, can be downright

I’ve had many brilliant ideas in my day. Like how I always think it’s a good idea to ease my tension from the week with a few too many drinks on Friday night. Unfortunately, it doesn’t seem so brilliant when

Although a lot gets said about the great restaurants that Omaha has to offer, what often gets lost are the original establishments that paved the way for the fantastic culinary scene our city has today. With that in mind, here